I made turmeric chicken nuggets tonight, and boy were they packed with lots of flavor! This recipe has only 6 ingredients and took under 30 minutes to make. Not to mention it is sugar free, gluten free, dairy free, and packed with nutrients.
My husband is a tough critic and he actually told me they tasted like a chicken sandwich with a pickle! 🤭🤭🤭
Ingredients:
1 cup Oats (rolled) 2 tbsps Turmeric 1/4 tsp Sea Salt 1/4 tsp Black Pepper 1 lb Chicken Breast (boneless, cubed)
2 tbsps Avocado Oil (divided)
Directions:
1. In a food processor blend the rolled oats, turmeric powder, sea salt and black pepper until a flour-like consistency forms.
2. In a separate bowl, toss the cubed chicken breast in half of the avocado oil until evenly distributed. Pour the oat mixture over the chicken and toss until the chicken is coated.
3. Warm a skillet over medium heat and add the remaining oil. Add the breaded chicken to the pan and cook for 10 minutes per side. For the final 2 minutes, add a lid and cook until the chicken reaches an internal temperature of 165°F (74°C).
4. Serve the chicken nuggets with your favorite dipping sauce and enjoy!
Notes:
Baking Instructions: Preheat oven to 350ºF and line a baking sheet with parchment paper. Add the chicken to the baking sheet and bake for 20 - 30 minutes or until cooked through.
Make it Vegan: Use cauliflower florets instead and bake them in the oven for 25 to 30 minutes.
Leftovers: Refrigerate in an airtight container for up to four days.
